Gnoc­chi with Spinach & Chicken Sausage

Simple & Delicious - - ON THE MENU -

Din­ner’s easy when I can use in­gre­di­ents typ­i­cally found in my fridge and pantry. —Laura Miller, Lake Ann, MI

Takes: 25 min. • Makes: 4 serv­ings

1 pkg. (16 oz.) potato gnoc­chi

2 Tbsp. olive oil

1 pkg. (12 oz.) fully cooked Ital­ian chicken sausage links, halved and sliced

2 shal­lots, finely chopped

2 gar­lic cloves, minced

1 cup white wine or chicken broth

1 Tbsp. corn­starch

¹₂ cup re­duced-sodium chicken broth

3 cups fresh baby spinach

¹₂ cup heavy whip­ping cream

¹₄ cup shred­ded Parme­san cheese

1. Cook gnoc­chi ac­cord­ing to pack­age direc­tions. Mean­while, in a large skil­let, heat oil over medium-high heat; cook sausage and shal­lots un­til sausage is browned and shal­lots are ten­der. Add gar­lic; cook 1 minute longer.

2. Stir in wine. Bring to a boil; cook un­til liq­uid is re­duced by half, 3-4 min­utes.

In a bowl, mix corn­starch and broth un­til smooth; stir into sausage mix­ture. Re­turn to a boil, stir­ring con­stantly; cook and stir un­til thick­ened, 1-2 min­utes. Add spinach and cream; cook and stir un­til the spinach is wilted.

3. Drain gnoc­chi; add to pan and heat through. Sprin­kle with cheese.

1 CUP 604 cal., 28g fat (12g sat. fat), 119mg chol., 1226mg sod., 58g carb.

(3g sug­ars, 4g fiber), 27g pro.

NOTE Look for potato gnoc­chi in the pasta or frozen foods sec­tion.

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